Empanada
The Empanada is basically a stuffed pastry. It's made by folding the dough around the stuffing. The stuffing may include mincemeat, or cheese, it depends a lot on the country, but cheese and mincemeat are popular stuffings in Chile. The stuffing can also have seafood such as mussles, crab, etc. A popular filling in Chile for a empanada is the Pino which consists of beef, onions, raisins, olives, peppers and hard boiled eggs.
Chilean Empanada Ingredients
DOUGH
3 Cups All-purpose flou
1 Teaspoon Coarse salt
8 tablespoons
Unsalted butter -- cut in bits
2 Egg yolks
2 Tablespoons Tarragon vinegar
9 Tablespoons Cold water
The Empanada is basically a stuffed pastry. It's made by folding the dough around the stuffing. The stuffing may include mincemeat, or cheese, it depends a lot on the country, but cheese and mincemeat are popular stuffings in Chile. The stuffing can also have seafood such as mussles, crab, etc. A popular filling in Chile for a empanada is the Pino which consists of beef, onions, raisins, olives, peppers and hard boiled eggs.
DOUGH
3 Cups All-purpose flou
1 Teaspoon Coarse salt
8 tablespoons
Unsalted butter -- cut in bits
2 Egg yolks
2 Tablespoons Tarragon vinegar
9 Tablespoons Cold water
FILLING
1 tablespoon Olive oil
1 teaspoon Spanish paprika
1/8 teaspoon Cayenne
2 tablespoons Unsalted butter
2 medium Onions -- chopped fine
1/2 pound Lean ground beef
1/4 teaspoon Dried oregano
2 teaspoons Coarse salt
1 Bay leaf
1/2 cup Beef stock
3 tablespoons Seedless raisins
8 Kalamata olives -- chopped
1 Hard-boiled egg -- chopped
GLAZE
1 Egg yolk
1 whole Egg
1 tablespoon Cold water
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